Shredded Brussel Sprout Salad with Roasted Sweet Potatoes
How I Fell for Shredded Brussel Sprout Salad with Roasted Sweet Potatoes
If you’d told teenage me I’d one day get excited over a brussel sprout salad of all things (let alone with roasted sweet potatoes on top), I’d have laughed and probably asked for another slice of pizza. But here we are. The first time I threw this salad together, it was honestly a bit of a pantry cleanout situation—overestimated how many brussels I needed, found a lone sweet potato glaring at me, and boom. Sometimes leftovers work magic, what can I say? My sister calls it “the crunchy rainbow salad,” which sounds pretty daft, but I think she’s onto something. By the way—if you’ve ever tried to explain to a kid that shredded brussels aren’t the same as ‘shredded lettuce,’ you already know it’s a losing battle. Oh, and I always end up with extra crispy bits because my oven seems to run hot (even though it’s supposed to be new…).
Why You’ll Love This (According to Me and Probably My Cat)
I make this when the fridge starts looking like a sad greens graveyard, or I’ve got pals popping over and don’t want to just do chips and hummus again (though that’s still top-tier snacking in my book). My family goes absolutely nuts for this because the sweet potato brings that sweet-ish comfort, and the brussels—when they’re all shaved up—turn into this almost fancy slaw thing, except you don’t need to fuss about it being fancy. Honestly, even my cat tries to sneak a bite, though that’s maybe just wishful thinking on her part. And when I’m feeling lazy, I’ve learned it’s okay to just shred the brussels roughly—it’ll still taste good! (One time I tried skipping the toasting of the almonds…never again. It’s worth it, trust me.)
What You’ll Need (Plus My Usual Swaps)
- Brussel sprouts – about half a kilo (500g), ends trimmed, outer leaves gone. I sometimes use pre-shredded when I’m in a rush, but don’t tell my mum!
- 1 big sweet potato – or two smaller ones. No drama if it’s a little more or less, really.
- Good olive oil – A glug for roasting and another for dressing. If I’m out, any neutral oil will do. Gran always insisted on something fancy, but I say use what you’ve got.
- 1 lemon – for zest and juice. In a pinch, I’ve used a splash of vinegar instead. It’s okay. Not the same, but okay.
- Handful of almonds – toasted is best, though sunflower seeds totally work as a sub.
- About 75g dried cranberries (or raisins, or, actually, chopped dates sometimes sneak in when I’m feeling rogue)
- Small knob of Dijon mustard (like a teaspoon-size) – or swap for wholegrain if you’re out
- Bit of runny honey (I don’t measure, just a little squeeze)
- Salt, black pepper, and, if you want, a tiny pinch of chili flakes
What To Do—The Step-by-Step (Sort Of)
- First—set your oven about 220°C (425°F). Peel and chop up the sweet potato in decent bite-size cubes. I like them skin-on (easier, y’know?) but you do you.
- On a baking tray (lined, or not, I sometimes skip it if I’m lazy), toss the sweet potato bits with a glug of olive oil, salt, bit of pepper. Roast for about 25 minutes—turn halfway, or just give it a shake. You want some crispy edges. This is where I usually nab one or two pieces, for “testing” purposes. Don’t burn your tongue.
- Meanwhile, shred those brussels. You could use a food processor. I usually just slice thinly by hand because I find the food processor is a faff to clean. Don’t worry if it’s not perfect; nobody’s checking.
- Chuck the shredded sprouts into a big bowl. Add the zest of your lemon and a bit of juice (half at first; taste as you go).
- Toast the almonds in a dry pan (I always walk away for a minute and have come back to the, er, very toasted version before…). Cool them slightly, then give ‘em a rough chop.
- Make the dressing in a jam jar or mug: a splash of olive oil, squeeze of lemon, mustard, honey, salt, pepper. Shake it up – or use a fork and try not to spill. Taste and adjust if it’s too sharp or not sharp enough. On second thought, maybe add a bit more mustard if you like a kick.
- Once your sweet potatoes are golden and possibly sticky (but that’s ok), let them cool just enough so they won’t wilt all your greens.
- Toss the brussels with the dressing, almonds, cranberries, and, finally, pile the roasted sweet potatoes right on top. Give it all a gentle mix—or don’t, it looks rather pretty as is. This is where I always sneak a forkful before it goes on the table because who’s stopping me?
Things I’ve Learned the Hard Way (Notes)
- If you try to roast sweet potato too close together on the tray, they get steamy (not crispy!)
- Sometimes I zest the lemon straight over the bowl and some goes on the floor. It’s fine, just sweep later.
- Pre-shredded brussels save time, but get limp faster in the fridge.
- The salad looks fancier if you sprinkle a last bit of nuts on top… not sure it matters though.
Things I’ve Tried: The Good and the Slightly Weird (Variations)
- Added feta once—super yum, but it makes it less light. Like, more of a meal meal?
- Tried pumpkin seeds instead of almonds. Worked out. Pine nuts—not so much, tasted odd with cranberries, at least to my taste.
- Swapped sweet potato for butternut. Was decent but honestly, I just prefer sweet potato here.
- Sometimes I use orange zest and juice for the dressing if that’s what’s lying around. Bit sweeter, but sort of sunshine-y.
Do You Need Fancy Kitchen Gear? (Equipment)
A big bowl is handy—makes tossing easier, but I’ve definitely used a clean saucepan before when I ran out of bowls. Food processor is nice for shredding, but honestly, a sharp knife and a cutting board will do you fine. If you’ve got a small oven, just roast in batches or do half at a time. That’s what I do when mine decides it’s on strike (again).
How Long Does This Last? (Storage)
Technically, you could keep this salad in a sealed container in the fridge for up to two days. (Though, honestly, in my house it barely lasts one—it gets picked at every time someone walks through the kitchen.) If you want to keep it super fresh, store the components separately and toss right before serving. But if it get’s a bit softer overnight, I sort of think it tastes even better the next day; the flavors mingle, you know?
How I Like To Serve It (Serving Suggestions)
We always have this piled high in a big serving bowl, right in the middle of the table, sort of as an edible centerpiece. If it’s a holiday, maybe a little extra squeeze of lemon and a flourish of dill (my gran’s thing). Kids occasionally eat it as a taco filling—don’t ask me why, but hey, go wild. Works for lunch, side, or, honestly, dinner if you’re not too hungry.
Please Don’t Make My Mistakes (Pro Tips)
- I once thought I could rush the sweet potato: cranked the oven even higher. Ended up with charred outsides and raw middles. Just wait it out. Worth it.
- Don’t overdress the brussels—this salad soaks up more sauce than you’d think, but too much and it can get soggy. Always err on the side of caution.
- If you’re using store-bought shredded brussels, give them a little extra lemon and salt—otherwise, they can taste a bit meh.
Real Questions I’ve Actually Been Asked (FAQ)
Do I have to toast the nuts?
Well, technically, no. But it does make them taste loads better. Once I forgot, and they just got lost in the salad, honestly.
Can I use frozen sweet potatoes?
Oof, I tried once. They got soggy instead of crisp. Stick to fresh if you can. But hey, if you don’t mind a softer bite, why not?
Is there a way to prep this ahead?
Yep! You can roast the sweet potatoes and shred the brussels a day ahead. Keep ‘em separate til you’re ready to eat. Dressing gets made in the morning usually. Salad always comes together quick when I do that.
What’s the deal with brussel sprouts—aren’t they bitter?
Raw, maybe. But this salad? Between the lemon, honey and everything else going on, you don’t really notice. Plus, the roasting smells kind of amazing. Well, I think so anyway.
Do I have to use Dijon?
Nah. Any mustard works. In a pinch, even a little mayo actually. Tastes different but still good.
Alright, so that’s how I make my shredded brussel sprout salad with roasted sweet potatoes. If you try it, let me know what you think—or if you find some oddball twist that’s surprisingly good! (Unless it’s pineapple. I draw the line at pineapple. Well… probably.)
Ingredients
- 1 pound Brussels sprouts, trimmed and shredded
- 2 medium sweet potatoes, peeled and diced
- 2 tablespoons olive oil
- 1/3 cup dried cranberries
- 1/4 cup toasted pecans, chopped
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
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1Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and caramelized.
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2While sweet potatoes roast, trim Brussels sprouts and shred them finely using a knife or food processor.
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3In a small bowl, whisk together the lemon juice, Dijon mustard, remaining olive oil, salt, and pepper to make the vinaigrette.
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4In a large bowl, combine shredded Brussels sprouts, roasted sweet potatoes, dried cranberries, toasted pecans, and Parmesan cheese.
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5Drizzle salad with vinaigrette and toss until everything is evenly coated. Adjust seasoning to taste and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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